STARTER FOR BREAD:

Dissolve a package of active dry yeast in 1/2 cup warm water. Stir in 2 cups of lukewarm water, 1 cup bread flour, 2 cups instant potato flakes and 1 teaspoon salt and 1/2 cup sugar.

Beat until smooth. Let stand, uncovered, at room temperature 3 to 5 days. Stir 2 or 3 times daily; cover at night. (Starter should have "yeasty, " not sour smell.) Cover and refrigerate 3 days before making bread.

FEEDER:

Feed every 3 to 7 days: 3 tbsp. instant potato flakes 1 c. warm water

Mix above 3 ingredients well before adding to starter. After mixing well with starter, let stand OUT-OF-REFRIGERATOR for 8 to 12 hours. This mixture will be bubbly. Take out 1 cup to make bread. Return remainder to refrigerator. If you have extra starter, give a cup to a friend or make extra bread. If you do not plan to make bread, add to the starter 5-7 days after you last added to the mixture.

SOUR DOUGH BREAD:

1/3 c. sugar
1/2 c. corn oil
1 tsp. salt
1 c. starter
1 1/2 c. warm water
6 c. Pillsbury bread flour

Mix in large bowl. Grease cake keeper (Tupperware) and put dough in; flip over to insure that it is covered with oil. Put cake keeper lid on but don't seal and let stand 6-8 hours or overnight.

Next morning, punch down, divide into 3 parts. Knead each part 8-10 times on floured wax paper. Put in 3 greased loaf pans; brush tops with oil. Cover with wax paper and let rise 4-5 hours. Bake at 325 to 350 degrees for 30-35 minutes. Take out, brush top with butter while hot. When cool, wrap in Saran Wrap, then in foil; freeze.

VARIATIONS:

1. Add raisins to bread, roll out, add butter, brown sugar and cinnamon. Roll up as cinnamon roll. Add glaze.

2. For wheat bread, use 3 cups of whole wheat flour and 3 cups white bread flour.

GLAZE:

Powdered sugar, milk, vanilla and chopped nuts, if desired.